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Sunday, February 25th, 2018

I mostly stuck to Le Guin’s world-building rules for Winter, which were “no large meat-animals … and no mammalian products, milk, butter or cheese; the only high-protein, high-carbohydrate foods are the various kinds of eggs, fish, nuts and Hainish grains.” I did, however, add some hot-climate items found in Manhattan’s Chinatown for their space-age looks and good flavors (dragonfruit, pomelo, galangal, chilis, and kaffir limes).

Monday, January 1st, 2018

I did a fair bit of travelling in 2017, which I always enjoy. I particularly enjoy it when Jessica comes with me and we get to sample the cuisine of other countries.

Portugal will always be a culinary hotspot for me, particularly Porto (“tripas à moda do Porto” is one of the best things I’ve ever tasted). When I was teaching at the New Digital School in Porto back in February, I took full advantage of the culinary landscape. A seafood rice (and goose barnacles) at O Gaveto in Matosinhos was a particular highlight.

The most unexpected thing I ate in Porto was when I wandered off for lunch on my own one day. I ended up in a little place where, when I walked in, it was kind of like that bit in the Western when the music stops and everyone turns to look. This was clearly a place for locals. The owner didn’t speak any English. I didn’t speak any Portuguese. But we figured it out. She mimed something sandwich-like and said a word I wasn’t familiar with: bifana. Okay, I said. Then she mimed the universal action for drinking, so I said “agua.” She looked at with a very confused expression. “Agua!? Não. Cerveja!” Who am I to argue? Anyway, she produced this thing which was basically some wet meat in a bun. It didn’t look very appetising. But this was the kind of situation where I couldn’t back out of eating it. So I took a bite and …it was delicious! Like, really, really delicious.

Later in February, we went to Pittsburgh to visit Cindy and Matt. We were there for my birthday, so Cindy prepared the most amazing meal. She reproduced a dish from the French Laundry—sous-vide lobster on orzo. It was divine!

Later in the year, we went to Singapore for the first time. The culture of hawker centres makes it the ideal place for trying lots of different foods. There were some real revelations in there.

We visited lots of other great places like Reykjavík, Lisbon, Barcelona, and Nuremberg. But as well as sampling the cuisine of distant locations, I had some very fine food right here in Brighton, home to Trollburger, purveyors of the best burger you’ll ever eat.

I also have a thing for hot wings, so it’s very fortunate that The Joker, home to the best wings in Brighton, is just around the corner from the dance studio where Jessica goes for ballet. Regular wing nights became a thing in 2017.

I started a little routine in 2017 where I’d take a break from work in the middle of the afternoon, wander down to the seafront, and buy a single oyster. It only took a few minutes out of the day but it was a great little dose of perspective each time.

But when I think of my favourite meals of 2017, most of them were home-cooked.

Thursday, August 15th, 2013

You know when you get a new cookbook, but you only ever end up using two or three recipes from it? Coming along to Cookbook Club means that you’ll get to try a whole range of recipes from one book to see what you fancy, maybe broaden your palate, and have a jolly fun evening meeting others while you’re at it!